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Ojja (chakchouka tunisienne): recipe illustration
Everyday meals

Ojja (chakchouka tunisienne)

Ojja is a slow-simmered dish of tomatoes, peppers and harissa in which eggs are cracked and gently poached. Served piping hot in the pan, with bread to mop up the sauce, it is often eaten for breakfast or dinner in Tunisia.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

241 kcal per serving

Protein
9.4 g
Carbohydrates
11.1 g
of which sugars
8.7 g
Fat
16.3 g
of which saturated fat
3.1 g
Fiber
5.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the olive oil in a large, thick-bottomed pan over medium heat.
  2. Sauté the onions and peppers for 8 minutes, until very soft and lightly golden.
  3. Add the garlic, cumin and paprika, then stir for 1 minute to release the aromas.
  4. Pour in the crushed tomatoes, tomato paste, harissa and bay leaves. Season with salt and pepper and simmer uncovered for 10 to 12 minutes until the sauce is thick.
  5. Make 4 wells in the sauce with the back of a spoon and crack an egg into each one.
  6. Cover the pan and cook over low heat for 5 to 7 minutes, until the whites are set but the yolks are still runny.
  7. Remove the bay leaves, adjust the seasoning and serve right away, straight from the pan, with bread.

Variations and tips

Tuna version. Add flaked tuna with the tomatoes for a more filling dish.

Using what's available here. Replace homemade harissa with sweet ground chili mixed with a pinch of hot chili.

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Original Ecomely recipe.